- Complimentary chef's choice snack when you dine at the restaurant
Housed in the LINE DC Hotel (which Condé Nast Traveler calls “D.C.’s first seriously cool hotel”), this all-day neighborhood hangout taps purveyors in the Chesapeake Bay area. Chef Opie Crooks, a Georgia native and graduate of Le Cordon Bleu’s Atlanta campus, worked under Spike Gjerde, James Beard Award winner for “Best Chef, Mid-Atlantic,” at Baltimore’s renowned Woodberry Kitchen, where he was chef de cuisine. In 2017, he became Executive Chef at Gjerde's newest restaurant, A Rake's Progress, where his work earned him a StarChefs Rising Star Chef Award in 2018. He followed that with a stint working for Jeremiah Langhorne at D.C.’s Michelin-starred The Dabney. At No Goodbyes, he is turning out what Thrillist calls “not to miss” dishes like ember grilled mushrooms, wood-grilled trout with ricotta dumplings, turnips, sweet potatoes, and miso butter, and oven-roasted lasagna with pork ragu.
The Fine Print
Valid Tuesday through Thursday.